Iron Chefs Hibachi & Sushi Bar invites customers to immerse their senses in a comfortable dining environment enhanced by a menu brimming with fresh sushi rolls and hibachi dishes. Behind the long, dark bar, sushi chefs ensconce fresh seafood with steamed rice to create intricate rolls. Guests gather around the center grill to watch hibachi chefs prepare meals with feats of culinary coordination.
Teppo Yakitori & Sushi Bar proves that popsicles aren’t the only food that tastes better on a stick. Using skewers, the restaurant’s chefs impale chicken gizzard, meatballs, beef tongue, and quail egg and grill them up for a hearty meal. But that's just the beginning. The yakitori options extend to duck breast, shishito peppers, and even okra with bacon, while a variety of sushi is visibly rolled at the open-concept sushi bar, where diners can sit and watch as chefs prepare their meal.
First lesson in kindergarten is learn how to share. The owners at Nandina took that idea and ran with it. The Asian tapas and sushi dare you not to share & why wouldn't you? The chef has your taste buds jet-setting all over the map. Cuisine so tasty, you'll feel like you're joined the mile-high club.
Hanging lanterns spotlight sushi chefs in warm light as they stand behind an intimate sushi bar, garnishing freshly sliced sushi rolls with swirls of colorful sauces, sprigs of carrots, and plump portions of wasabi. In the kitchen, chefs peer over pots of bubbling noodles and simmering curries, meticulously adding dashes of spices and shoots of basil to procure complex and harmonious traditional Thai flavors. For dessert, the culinary artists pair sweet sticky rice with fresh mango and coconut ice cream.
Flowers of folded cloth napkins sit atop every table in the sunlit dining room, where dishes are joined by cups of jasmine and green teas. The restaurant is a BYOB establishment, enabling guests to bring their own bottles of wine.
Servers deliver handmade sushi rolls and authentic Japanese fare to diners seated outside on Sushi Saikou's patio on the harbor. While the restaurant serves reliable mainstays such as california sushi, they also exercise their creativity with the inventive Longhorn roll, stuffed with yellowtail, crab, and habañero caviar. Additionally, the restaurant's BYOB policy allows patrons to tote their own bottles of wine or homemade cashew milk.
As a live DJ sends electronic beats skittering through Sushi Axiom's interior, a bartender skewers two lychee fruits for an exotic cocktail garnish. In the midst of the music and the colorful lights, Real Housewives of New York City alumna Kelly Bensimon and others have conducted meet and greets with hors d'oeuvres and cocktails. As the glamorous clientele mingles, chefs deftly slice sashimi and sample culinary traditions from across the world without finding passive-aggressive notes on the United Nations refrigerator. One recent fusion dish is the Asian jalapeño poppers, an appetizer that D magazine writer Jennifer Chininis praised for "the delicate crunch from the tempura, the heat from the sriracha, the coolness of the softened cheese.":